Picked up a 8lb brisket in my travels yesterday. Trimmed it up and seasoned before going to bed last night.

Woke up at 4:15 and had it on the Traeger at 4:45. Set the temp to 165 with super smoke mode enabled for the first 3.5 hours. Then kicked it up to 230. Just hit the stall at 165. Wrapped in butcher paper. Will start probing at 200. Noticed the presence of some soot on the grate when I went to wrap it. Thought this issue had been resolved. Back in a bit with the completed pics.